Please tell me I’m not the only one who finds themselves craving certain foods and flavors around the holidays?!

I don’t know what it is, or why it happens but every year I find myself craving hazelnuts?!

Which, although it’s absolutely delicious, I do find kind of odd because any other time of year, hazelnuts are not one of my top choices when it comes to nuts?!

I’m typically more of a almond, cashew, Brazil nut kind of gal.

Don’t get me wrong I do love hazelnuts and don’t mind the occasional, monster sized, spoonful of nutella every now again (especially if we are talking about my healthy homemade, chocolate hazelnut almond butter) , I mean who doesn’t?! I’m only human after all  . . .

But, come Christmas and the holidays and I’m like cashew-who?! Gimmeeee alllll the hazelnuts?!

Case and point . . . last year we made these decadent little morsels aka – salted dark chocolate hazelnut almond butter cups (swoon)  then we had, chocolate hazelnut chia puddings (hello dreammmmmyy) and before that we made a chocolate hazelnut cream smoothie (want!!!) and don’t even get me started on my healthy, homemade chocolate espresso hazelnut almond butter (I wan’t to swim around in a vat of that stuff) . . .

But , this year I wanted something, dare I say, lighter?!

Enter, vanilla hazelnut almond butter!

Ummmmm, you guys . . .

This stuff is lit . . .

It’s everything I hoped it would be, and more!

The way the subtle sweetness of those cute little hazelnuts blends with the deliciously buttery, gloriously golden almonds is an absolute match made in heaven.

Add in a splash of vanilla and a cheeky pinch of salt and oh my deliciousness . . .

Can you say divine?!

Seriously so good!

And, would you just look at those little flecks of vanilla?!

It’s subtly sweet, deliciously creamy, velvety smooth and spiked with a gentle hum of vanilla.

I mean . . .

It’s creamy, light and deliciously indulgent without being heavy, overly rich or sickeningly sweet.

It’s really is, simple, unadorned, edible awesomeness personified and I sincerely hope you love it as much as I do.

Which BTW – is A LOT!

As always our healthy homemade nut butter is all natural, made with no refined flours or sugars and also happens to be vegan, gluten free, dairy free, keto and paleo friendly but, most importantly, it tastes like an absolute dream and you need it in your life, asap!

3 ingredients, 10 minutes in the making and you too could be diving head first into your very own jar of the edible awesomeness that is this vanilla hazelnut almond butter . . .

All natural, quick and easy, creamy, dreamy, velvety smooth, lightly salted, vanilla hazelnut almond butter

From my heart to yours, Merry Christmas love bugs

Make it. Eat it. Love, love, love it!

Vanilla Hazelnut Almond Butter
{Vegan, Dairy Free, Sugar Free, Keto & Paleo Friendly}
Makes approx 2 cups of All natural, quick and easy, subtly sweet, deliciously nutty, seriously, creamy, lightly salted, vanilla spiked, hazelnut-almond butter

Ingredients –

1 cup of raw almonds

1 cup of raw skinless hazelnuts

1 Tablespoon of vanilla extract or 10-12 drops of Vanilla Cream Stevia – I use Sweet Leaf Stevia

1/2 teaspoon of salt flakes

1 scoop of Vital proteins unflavored collagen peptides optional for an extra boost of protein and gut healing goodness

Method –

1 – Preheat your oven to 175’C (350’F)

2 – Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) and pour your almonds and hazelnuts on, making sure they are spread evenly – aka not crowded.
3 – Roast your nuts for 10 minutes, until lightly roasted and slightly golden.

If you are unable to get skinless hazelnuts simply roast them on a separate tray and once they are roasted, place on a clean dry hand towel and fold it in half. Rub it gently between your hands and the skins should come loose. Once the hazelnuts have shed their skins, discard the skins and proceed with the recipe as normal.

4 – Pour your roasted almonds and hazelnuts into the bowl of your food processor or blender and process until smooth and creamy (or your desired consistency). Initially the almonds would grind down into a powder, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrape down the sides of the bowl occasionally.

5 – Once you have blended to your desired consistency, add your salt and vanilla then process until combined.

6 – Taste and adjust seasoning accordingly – add a little extra salt or more vanilla (or stevia)  if you feel the need and if you prefer a thinner consistency feel free to add a drizzle of coconut oil to thin it out.

7 – Store in an airtight container in the fridge. It should keep well for up to 2 weeks – if it lasts that long! (← seriously, good luck with that 😉 )

Enjoy xoxo

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Question of the day –

What are some of your favorite holiday treats and eats? Tell me . . . details please

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make this creamy, dreamy vanilla hazelnut almond butter (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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